Hoisin and Bourbon-Glazed Pork Tenderloin

Another favorite of mine from my Cooking Light collection of recipes is this grilled pork tenderloin recipe. You just can't mess this one up! It's easy and the flavors meld so well together you'll be lucky to have any leftovers!

Hoisin and Bourbon-Glazed Pork Tenderloin

1 c. hickory wood chips (I've done it with and without the wood chips and it's really good either way!)
1/3 c. hoisin sauce (found in the oriental section of your local supermarket)
2 Tbsp. seasoned rice vinegar
2 Tbsp. bourbon
2 Tbsp. maple syrup
1 1/2 tsp. grated peeled fresh ginger
1 1/2 tsp. fresh lime juice
1/2 tsp. chili paste with garlic
1 garlic clove, minced
2 (1-pound.) pork tenderloins, trimmed
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
Cooking spray
Mint sprigs (optional)

Soak wood chips in water 30 minutes, drain well. Prepare grill. Combine hoisin sauce and next 7 ingredients in a small bowl, stir with a whisk. Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying pork flat. Sprinkle pork with salt and pepper. Add wood chips to grill Place pork on grill rack coated with cooking spray; cook 5 minutes. Turn and baste pork with hoisin mixture, cook 5 minutes. Turn and baste pork with hoisin mixture; cook 5 minutes or until pork reaches 155 degrees or desired degree of doneness. Let stand 5 minutes; cut pork into 1/2-inch slices. Yields 8 servings.

Mmmm, Yum!